Narrow swab (access swab) for ATP Measurement

Abstract

A device and methods for the rapid chemiluminescence or calorimetric assay of surfaces to detect the presence of microbial or protein contamination is disclosed. A sampling / analysis member (10) is described having a sampling wand (15) which is suitable for use by untrained personnel under the relatively harsh and variable conditions found in the field, for example in fast food restaurants and other food preparation areas. The analytical signal in the disclosed device and methods can be based on luciferase / luciferin systems or a protein assay systems utilizing bicinchoninic acid.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] Not Applicable STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT [0002] Not Applicable BACKGROUND OF THE INVENTION [0003] (1) Field of the Invention [0004] The present invention relates, in general, to a device and method for the rapid and semi-automated assay of proteins and materials indicative of the presence of microbial species such as bacteria. [0005] (2) Description of the Related Art [0006] The ability to rapidly and conveniently detect microorganisms is important for several industries, such as food preparation, medicine, beverages, toiletries, and pharmaceuticals. For example, the ability to detect bacterial contamination, particularly on surfaces, is paramount to improving safety in food processing and food service industries. During food processing, food can become contaminated with bacteria and then spoil. Furthermore, such contamination can be spread through contact of food with contaminated surfaces. Food po...

AI Technical Summary

Benefits of technology

[0011] Therefore, it is an object of the present invention to provide an improved device for which can test for an analyte of interest in a sample.

Problems solved by technology

During food processing, food can become contaminated with bacteria and then spoil.

Furthermore, such contamination can be spread through contact of food with contaminated surfaces.

Food poisoning can result if food contaminated with pathogenic bacteria, or its toxic products, is ingested without proper cooking.

In addition, spread of disease in hospitals and other facilities often occurs as a result of the passage of infectious microbes on the surface of clothes or equipment.

In light of this potential hazard, it is not enough to simply clean or sanitize a surface and assume it is free from microorganisms such as bacteria.

While the results of bacterial cultures are accurate, they are limited by the time that it takes to incubate the culture, usually on the order of days.

Unfortunately, such prior art methods for detecting bacterial contamination are too cumbersome and time consuming for immediate use by untrained workers.

However, typical bacterial assays based on cell culture techniques cannot provide results within a meaningful time frame.

However, intracellular ATP cannot be detected unless the ATP is first extracted from within the cells.

An additional consideration is the toxicity of the lysing agent, particularly when used on food preparation surfaces.

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